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Double Dark Chocolate Waffles

Serves 5


    Double Dark Chocolate Waffles

    Breakfast meet dessert. Dessert meet breakfast. This decadent tasting, yet still nutritious, way to kick off your day is a celebration of all things chocolate and a perfect excuse to dust off that waffle maker. Consider topping with dollops of thick yogurt and fresh berries. Batter using egg whites is best made shortly before making the waffles, but extras can be chilled for up to one day.


    Not all cacao powder is created equal. Your best buy for health benefits is “natural” or “raw” cacao powder over “Dutch processed” (often spelled “cocoa”), which uses alkalization to mellow out the flavour but also damages precious antioxidants.

    No buttermilk in the fridge?  A quick fix is to stir 1 Tbsp (15 mL) freshly squeezed lemon juice or distilled white vinegar into each cup of regular milk and let stand for 5 to 10 minutes. When it’s ready, milk will be slightly thickened, and you’ll see small curdled bits. You can also mix 3/4 cup (180 mL) plain yogurt or sour cream with 1/4 cup (60 mL) water to thin, then use as you would buttermilk.

    No oat flour in the larder?  If you have rolled oats on hand but no oat flour, you’re in luck. You can whiz up oat flour by blending rolled oats in a food processor or high-powered blender until a fine powder forms. A single cup (scooped and levelled) of old-fashioned or quick-cooking oats yields just over 1 cup (250 mL) oat flour.


    Double Dark Chocolate Waffles


    • 1 1/2 cups (350 mL) oat flour
    • 1/3 cup (80 mL) cacao powder
    • 3 Tbsp (45 mL) coconut palm sugar or brown sugar
    • 1 tsp (5 mL) cinnamon
    • 1 tsp (5 mL) low-sodium baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/4 tsp (1 mL) salt
    • 2 large organic eggs, separated
    • 1 1/2 cups (350 mL) buttermilk
    • 3 Tbsp (45 mL) grapeseed or sunflower oil
    • 1 tsp (5 mL) vanilla extract
    • 3 oz (85 g) bittersweet chocolate (at least 70% cacao), chopped, or dark chocolate chunks


    Per serving:

    • calories422
    • protein14g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates47g
      • sugars13g
      • fibre8g
    • sodium324mg



    Heat oven to 200 F (93 C).


    In large bowl, whisk flour, cacao powder, sugar, cinnamon, baking powder, baking soda, and salt. In separate bowl, whisk together egg yolks, buttermilk, oil, and vanilla. Add wet ingredients to dry ingredients and mix gently. Let batter rest for 10 minutes to help hydrate the oat flour.


    Using electric mixer on medium-high speed or hand-held whisk, beat egg whites in small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.


    Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup (80 mL) batter onto waffle iron and heat until set. Transfer prepared waffles to wire rack set inside baking sheet and place in warm oven while you prepare remaining batter.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.